Chicago-Style Italian Roast Beef

3 teaspoons garlic powder
3 teaspoons dried oregano
3 teaspoons Italian seasoning
1 teaspoon pepper
1 3-pound sirloin roast, fat trimmed (mine already was trimmed)
2 tablespoons oil, divided
1 onion, chopped fine (not!)
3 garlic cloves, minced
1 tablespoon flour
2 cups low-sodium beef broth (oops, mine is regular – hope it isn’t too salty!)
2 cups low-sodium chicken broth (again, regular!)
1 1/2 cups water
1 teaspoon red pepper flakes (while I heart red pepper flakes, Tony doesn’t like them, so I just put a small pinch in)
1 teaspoon salt

Heat your oven to 300 degrees. Combine garlic powder, Italian seasoning, oregano and pepper in a small bowl.

Pat roast dry with a paper towel – make sure its good and dry. Heat 1 tablespoon of the oil in a dutch oven to medium-high heat and sear the meat on all the sides. It will take about 10 minutes total.

Add onion (you know the drill – not!) to fat in skillet and cook over medium heat until soft, about 5 minutes. Stir in garlic, flour, and 1 teaspooon of the spice mixture until fragrant, about 1 minute. Now stir in all the liquids and using a wooden spoon, scrape up all the bits on the bottom of the pan. Bring to a boil, then pour into roasting pan.

Stir remaining oil, pepper flakes, and salt to remaining spice mixture. Rub mixture all over the meat and roast until meat registers 125 degrees. Remove and tent with foil for 20 minutes. Now the reason for adding oil to the rub mixture is to prevent the herbs from burning while in the oven.

Pour the juice from the roasting pan through a strainer and serve along side sliced roast beef.

This is essential to add to your Italian beef sandwich:

Homemade Hot Giardiniera:

1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced 1/4 -inch (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.
Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.